Snacks & Treats
Filo Triangles with Pumpkin, Ricotta and Spinach
Basic information
Serves:
12 large triangles
Difficulty:
Moderate
Prep time:
30 mins
Cook time:
25-30 mins
Ingredients
1.5kg butternut pumpkin
1.5 tbsp garlic-flavoured olive oil
500g fresh ricotta
200g feta, crumbled
Handful fresh basil leaves
250g frozen spinach, defrosted and well drained
100g basil pesto
375g filo pastry
Spray olive oil or olive oil with a pastry brush
Method
01.
Peel and dice pumpkin into 1.5cm cubes. Toss with olive oil, salt and pepper. Roast at 210°C or air fry at 190°C until softened.
02.
In a bowl, mix ricotta, feta, torn basil and drained spinach. Season and stir to combine.
03.
Cut filo sheets in half horizontally. Use 3 layers per triangle, spraying each with oil between layers.
04.
Add cheese mixture, roasted pumpkin, and a drizzle of pesto in one corner. Fold into a triangle and roll up. Repeat.
05.
Lightly spray triangles with oil. Bake at 180°C for 25–30 minutes until golden and crisp.
06.
Freeze uncooked triangles with baking paper between them. Cook straight from frozen when needed.
Tags
Notes & Tips
Got extra filling? Whisk with 3–4 eggs and bake as a mini frittata.
Nutritions